| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
March 1994 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon; or to taste |
| 1/8 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground cardamom; or to taste |
| 1/2 |
ts |
Salt |
| 2 |
|
Sticks unsalted butter; softened (1 cup) |
| 1 |
c |
Firmly packed light brown sugar |
| 1 |
lg |
Egg |
| 1/3 |
c |
Crystallized ginger; chopped fine, up to |
|
|
; 1/2 |
| 1 1/2 |
c |
Semisweet chocolate chips; (9 ounces) |
INSTRUCTIONS
Preheat oven to 350F.
In a bowl whisk together flour, baking powder, cinnamon, cloves,
cardamom, and salt. In another bowl with an electric mixer cream
butter and sugar until light and fluffy and beat in egg. Beat in
flour mixture and stir in ginger and chocolate chips.
Drop dough by rounded teaspoons 3 inches apart onto buttered baking
sheets and bake cookies in batches in middle of oven 10 to 12
minutes, or until golden. Cool cookies on baking sheet 1 minute and
transfer to racks to cool completely.
Cookies keep in airtight containers 5 days.
Makes about 70 cookies.
Gourmet March 1994
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